Easy pork tenderloin stir fry recipe, cooked in a flavorful 5-ingredients Asian sauce. You can serve it with white rice, Korean spinach salad, Korean cucumber salad, shredded carrots, radishes, fresh scallion, Sriracha, and/or Gojuchang.
If you are looking for easy pork tenderloin recipes, look no further! You only need to cook this pork loin for about 5-6 minutes in a skillet!
This Asian Pork Tenderloin Stir Fry is so juicy, tender, and flavorful! It's something that your kids will love because of its sweet flavor!
Jump to:
Asian Pork Tenderloin Stir Fry
This pork stir fry recipe is quite similar to Bulgogi, except it's faster and uses fewer ingredients. The meat is marinated without Asian pear or scallion.
This Asian pork tenderloin stir fry recipe is something that you will want to make over and over again, especially on a busy weeknight dinner! It's so quick, packed with flavor, and affordable!
How Do I Make Asian Marinade aka Asian Sauce for Pork Tenderloin Stir Fry:
This 5-ingredients Asian Marinade or Asian Sauce is insanely good!
You can find all the Asian condiments needed for this recipe in your pantry or any local market in your area. It contains light soy sauce, sesame oil, fresh ginger, garlic, and brown sugar!
How Do I Make this Asian Pork Tenderloin Stir Fry:
- First, I put the pork tenderloin in the freezer for about 30 minutes until firm around the edges. This will make it easier to slice the meat. I read this tip from Bon Appetit.
- Secondly, I thinly slice the meat and try to cut them all about the same size and shape so they cook evenly.
- Third, it's time to quick-marinade the loin with homemade Asian sauce for at least 10 minutes or up to 2 hours! I personally marinated it for 10 minutes.
- Now, it's cooking time! Cook the pork in two batches. Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1½ minutes (depending on the thickness). Toss the meat, break it up using tongs or a wooden spoon, and continue cooking on the side for 1 - 1½ minutes or until brown.
- Season with salt and pepper if needed. Transfer to a plate.
Before you cook the remaining meat, be sure to wipe out the skillet to keep it clean. Then add 1 tablespoon of vegetable oil to cook the last batch.
How Do I Build the Asian Bowl with Pork Tenderloin Stir Fry and Veggies:
- Add carb. Place a generous amount of white rice or brown rice. I highly recommend using long-grain or jasmine rice. Simply cook the rice according to the product packaging.
- Add protein. Add about 2-3 full scoops of Asian Pork Tenderloin stir fry to the bowl. This is a great source of protein plus adds sweetness and savory flavor to the meal.
- Add seasoned veggies. Add some Korean Spinach Salad(Sigeumchi-Namul). It's so easy to make and healthy! Or this addictive Korean Cucumber Salad.
- Add unseasoned veggies. Add some shredded carrots and radishes or any vegetables of your choice. Just fresh and plain, with no need for seasoning because the bowl is packed with flavor from the meat and spinach.
- Add sauce. To add spiciness, use a teaspoon (or more!) of Gojuchang or Siracha.
How Do I Keep Pork loin from Drying Out?
Pork tenderloin is the leanest and most tender part of an animal. It's the area between the shoulder and back legs.
Pork tenderloin is so delicate and usually weighs just about 1 pound. Therefore, the meat cooks very quickly and cannot be overcooked without ruining its texture. As a result, the meat becomes tough, chewy, and less than appealing.
For this Asian Pork Stir Fry, I just need to cook for about 1 minute on each side because the meat is so thin. Also, pork tenderloin's internal temperature will continue to rise as it rests.
Pork tenderloin is inexpensive, easy to cook, and undoubtedly very crowd-pleasing. Also, conveniently available at any market! This has been my go-to cut of meat for any last-minute dinner ideas.
Check Out More Asian Recipes
- Salt and Black Pepper Chicken Wings
- Vietnamese Caramelized Pork Bowls
- Minced Pork Noodles with Hoisin Sauce
- Chinese Eggplant with Minced Pork
- Kalbi - Korean BBQ Flanken Short Ribs
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Best Pork Tenderloin Stir Fry
Ingredients
- 1¼ pounds pork tenderloin
- 1½ tablespoons brown sugar, (Or use 1 - 1 ¼ tablespoons of brown sugar for less sweet version)
- 2 garlic cloves, (minced)
- 1 inch fresh ginger, (grated)
- 2 tablespoons less-sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil, (divided)
For Asian Bowl (Or Choose Your Own Favorite Vegetables):
- fresh carrots
- Korean spinach salad , *click to view the recipe*
- fresh scallions
- fresh radishes
- Korean cucumber salad , *click to view the recipe*
Instructions
- Freeze the pork in the freezer for 30 minutes, until firm around the edges.
- Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside.
- Trim the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours.
- Heat up 1 tablespoon of oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1½ minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 - 1½ minutes or until brown. Season with salt and pepper if needed.
- Wipes the skillet to clean excess dirt, add 1 tablespoon of oil and cook the remaining meat.
To Build an Asian Bowl:
- Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce (such as Gochujang or Sriracha) into a bowl. Enjoy!
Rosemary Newton says
I made this with pork tenderloin and it is delicious. Instead of rice, I used rice noodles, and added spicy marinated string carrots, baby bok choy, and green onions as well as thin radish slices. Used a slightly sweet soy based sauce to top it.
Rika says
Hi Rosemary,
Sounds amazing! I'm glad you enjoyed it with pork tenderloin and your creative additions. Rice noodles and those veggies sound like a tasty twist. Your sauce choice sounds delicious too. Thanks for sharing your variation!
Best,
Rika